Asparagus, Kale and Watercress Soup (GF DF V)

Asparagus Kale and Watercress Soup FirstJPG

This asparagus, kale and watercress soup. A gorgeous way to get the greens in and when served with a soft boiled egg it’s scrumptious.

This gives 4 servings

Macros per serving including a large egg:

Calories 230.75, Fat 10.5g, Carbs 21.25g, Fiber 3.5g and Protein 12.5g

Also you can take leftovers in for lunch

Asparagus Kale and Watercress Soup second

Just pop the soup in a jar to reheat at work, keep the shell on your soft boiled egg so you don’t have a smelly workplace and take the shell of when required. ┬áThe yolk will stay runny!


  • 1 Tbsp Olive Oil
  • 100g Olive Oil
  • 200g Asparagus tips
  • 100g Curly Leaf Kale
  • 100g Watercress
  • 3 Vegetable Stock Pots / Cubes
  • 1.2ml Boiling Water
  • 4 Large Eggs

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Large Saucepan
  • Small Saucepan
  • Measuring Spoons / Scales / Measuring Jug
  • Spatula
  • Liquidiser / Hand Held Blender
  • Chop your onion and garlic

  • Add to your large saucepan with olive oil

    Cook over a medium heat for 5 minutes

  • Tail Asparagus then chop up

  • Peel and dice potato

  • Add asparagus and potato to pan.

    Cook over a medium heat for 5 minutes

  • Make up your stock

    Add to pan and simmer for 10 minutes

  • Add Kale and watercress to pan

    Stir it in and simmer for 5 minutes

  • In small pan add some water

    Bring to boil and add eggs and cook for 4 minutes

    Once cooked remove from water so that you can peel when cool enough to handle

  • Remove soup from heat after its cooked and blitz until smooth

  • Serve and put peeled egg into the soup



Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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